Thursday, Dec 20 2007

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Koki

Ingredients

2 cups wheat flour
1/2 cup plain flour (maida)
1/2 cup rice flour (optional)
2 onions large finely chopped
1 tsp. ginger grated
4 - 5 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
2 tbsp. ghee or oil
1/2 tsp. cumin seeds
1/2 tsp. ajwain
salt to taste

ghee for shallow frying

Method

1. Chop onions very fine.
2. Sieve flour and salt.
3. Add all ingredients except ghee for frying.
4. Mix well add very little water, knead into a stiff dough.
5. Take a fist sized lump of dough, knead into a ball.
6. Roll into a thick round about 6" diameter.
7. Use flour to dust if required for rolling.
8. Warm griddle (tawa) well.
9. Shallow fry on each side till golden.
10. Repeat for remaining dough.
11. Serve hot with green chutney and ketchup.
12. Cold also tastes good with tea or curds.

Making time: 45 minutes
Makes:5-6 kokis bowl
Shelflife:1 day

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